Port-Glazed Grape Tarts with Pecan Crust
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provide
Ingredients
1/2 cup pecans (2 oz), lightly toasted
1/2 cup packed light brown sugar
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
Instructions
Preheat oven to 350 °F.
Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
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